COZYNBLUE'S SLOW RIBS

Ingredients


4 pounds pork baby back ribs

salt and pepper to taste2 cups ketchup

1 cup chili sauce

1/2 cup packed brown sugar4 tablespoons vinegar

2 teaspoons dried oregano

2 teaspoons Worcestershire sauce

1 dash hot sauce

Directions

1.Preheat oven to 400 degrees F (200 degrees C).

2.Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.

3.In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.

4.Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

COZYNBLUE'S TENDER MARINADED CHICKEN BREASTESSESS

"A marinade guaranteed to make your chicken breasts tender and juicy, this one has a little bit of everything... in just the right proportions."

Ingredients


1/4 cup distilled white vinegar
1/3 cup vegetable oil
1/3 cup soy sauce
1 lime, juiced
1/2 lemon, juiced
1/4 cup sherry
2 tablespoons ground mustard
2 teaspoons honey
4 cloves garlic, crushed
1/3 cup brown sugar2 tablespoons lemon pepper1 teaspoon dried oregano
1 teaspoon rosemary
1 teaspoon salt
6 skinless, boneless chicken breast halves

Directions

1.In a large glass bowl, stir together the vinegar, oil, soy sauce, lime juice, lemon juice, sherry, mustard, and honey. Mix in the garlic, brown sugar, lemon pepper, oregano, rosemary, and salt. Place the chicken in the mixture. Cover, and marinate in the refrigerator 8 hours or overnight.

2.Preheat the grill for high heat.

3.Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook 6 to 8 minutes per side, until juices run clear.

SPICE RUB

Gifts from your kitchen are so easy to make as with  this Spice Rub recipe. With my recipe, you can turn simple spices and herbs into a wonderful Holiday gift.

1 (8-oz) glass jelly jar or jar with tight-fitting lid


3 tablespoons dried parsley flakes

3 tablespoons seasoned salt

3 tablespoons dried basil leaves

2 tablespoons paprika

2 tablespoons dried rosemary leaves

1 tablespoon crushed red pepper flakes

1 tablespoon garlic powder

1 tablespoon sugar

Mini Gingerbread Loaves with Cream Cheese Glaze

This quick bread recipe, which yields three mini loaves, is simple, time-saving and absolutely scrumptious with its even easier cream cheese glaze.

Ingredients


2 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

1 teaspoons ground cinnamon

1/2 and 1/8 teaspoons ground cloves

1/2 and 1/8 teaspoons ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1 egg

1 cup milk

1/2 cup maple syrup

1 tablespoon vegetable oil

1/3 cup chopped walnuts

CREAM CHEESE GLAZE:

2 ounces cream cheese, room temperature

1/2 cup powdered sugar

1/8 cup unsalted butter, room temperature

1/4 teaspoon vanilla extract

Preparation


In a large bowl, combine the first eight ingredients. In another bowl, combine the egg, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into three greased mini loaf pans.

Bake at 325° for 38-41 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Brush with cream cheese glaze (recipe below) and sprinkle with chopped walnuts.

For Cream Cheese Glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Whisk until smooth. Spread glaze on warm gingerbread loaves, or use as desired.

Slow Cook Seafood Stew

3 pounds uncooked clams in shells
6 cups water
1/3 cup white vinegar
1 large onion, chopped (1 cup)
1 cup Progresso® chicken broth (from 32-ounce carton)
1/2 cup dry white wine or Progresso® chicken broth

1 tablespoon tomato paste
2 tablespoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1 teaspoon fennel seed
1/8 teaspoon saffron threads, if desired
1/8 teaspoon ground red pepper (cayenne)
2 large tomatoes, chopped (2 cups)
1 pound red snapper or whitefish fillets, cut into 2-inch pieces
3 cups cooked white rice
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel

A zesty Super Spice rub for ribs combines cinnamon, paprika and red pepper. This two-step cooking method for baby back ribs produces sweet-spicy ribs that are fall-of-the-bone tender.
From: Mccormick.com
INGREDIENTS
1/4 cup firmly packed brown sugar

1 tablespoon McCormick Garlic Powder

1 tablespoon Paprika

1 teaspoon Cinnamon, Ground

1 teaspoon Red Pepper, Crushed or 1/2 to 1 teaspoon McCormick® Red Pepper, Ground

1 teaspoon Salt

3 pounds pork baby back ribs

1/4 cup maple syrup

DIRECTIONS
1. Preheat oven to 375°F. Mix brown sugar and spices in small bowl. Rub spice mixture onto both sides of ribs. Place ribs in single layer in foil-lined roasting pan. Cover with foil.



2. Bake 1 hour or until meat starts to pull away from bones.



3. Preheat grill to medium heat. Brush ribs with maple syrup. Grill ribs 3 to 5 minutes per side or until browned.


TipsAll Grilling Directions: Preheat grill to low heat. Rub ribs with spice mixture as directed. Wrap ribs with 2 to 3 layers of heavy duty aluminum foil, sealing ends tightly. Grill ribs 1 hour. Remove foil. Brush ribs with maple syrup. Grill ribs 3 to 5 minutes per side or until browned.

BREAK OUT THE CROCKPOT!

Break Out the Crock Pot!


Your slow cooker has always made meals easier. After all, it cooks while you're at work, running errands, or busy doing something else. Now, it can even help you save on grocery bills. These 12 recipes each cost less than $2 per serving -- and some are under $1 per serving. Save it for quick meals throughout the week, or store it in the freezer (most dishes freeze well for up to 3 months). From soups to dinners and even dessert, we make it easy to afford great-tasting food.

GOTTEN FROM PREVENTION.COM